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Jain Recipe
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JAIN RECIPE
RAVA IDLI

Ingredients :

  • 500 grams Samolina (rava)
  • 50 grams urad dal
  • 100 grams rice flour
  • 200 ml butter milk
  • Salt to taste
  • Oil

Instructions:
  1. Roast lightly the samolina. Mix it with the rice flour and the butter milk to make a soft batter.
  2. Soak urad dal for 2-3 hours. Grind and mix with the batter. Keep it for 5-6 hours.
  3. Add salt and 1-tsp. oil to the batter.
  4. Grease the idli moulds. Fill the moulds with the batter and steam for 10-12 minutes.
  5. Take out the idlis from mould and serve with chutney and sambhar.
You can also add peas, cashew nut or coconut in idlis.

 

ATTE KA SHEERA

Ingredients :

  • 1/2 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 tsp cardamom (elaichi) powder
  • 1/4 cup melted ghee
For Garnish: Almond slivers

Instructions:
  1. In a pan, heat the ghee and add the wheat flour. Roast the flour till 2-3 minutes on low flame. Keep stirring the flour to avoid the flour to burn.
  2. Add the sugar, cardamom powder and 3/4 cup of water and keep stirring until the sugar has dissolved. Mix well.
  3. Taste it and add sugar if necessary.
  4. Garnish with almond slivers serve hot.

 

RAGDA PATTICE

Ingredients:

    For Ragda

  • 200 grams dry white peas
  • 200 grams tomatoes
  • 1/2-tsp. Turmeric powder
  • 1 tbsp. Garam masala
  • 2-tsp. Red chili powder
  • 2-tsp. - green chili paste
  • 2 tbsp. Oil
  • Salt
Soak dry peas in water for 8-10 hours. Wash and boil in a pressure cooker for 3 whistles. Mix salt before boiling.

Chop tomatoes and mix in the mixture to pulp.

Heat oil in a pot. Saute green chilli paste. After 2 minutes add tomato pulp, salt, turmeric powder, garam masala and red chili powder. Boil for some time and then add boiled peas and boil for 5 minutes.

For the pattice
  • 300 grams green peas
  • 2-tsp.-green chili paste
  • 6 slice bread
  • 1 tsp. mango powder
  • 1-cup cilantro leaves
  • 1/2-tsp. Sugar
  • Salt for taste
  • Oil for roasting
Boil peas in a pressure cooker. Mash them. Add squeezed bread, paste, mango powder, cilantro leaves, sugar and salt. Mix well. Make patties. Roast on a griddle till brown on both the sides by adding a little oil.

For the topping
  • chutney
  • Mint cilantro chutney
  • Tamarind-date chutney
  • 1/2-cup cilantro leaves.
Preparation:
  1. Arrange patties in a plate. Pour ragda. Spread chutney, mint cilantro chutney and tamarind- date chutney.
  2. Sprinkle some chopped and cilantro leaves.

 

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